Huangshan Maofeng Tea

Huangshan Maofeng Tea is one of China's famous green teas with a long history, closely linked to the long history of Chinese tea culture. Regarding the origin of Huangshan Maofeng, legend has it that in the Tang Dynasty, there was a monk named ‘Maofeng’ who grew and made tea in the Huangshan area, hence the name ‘Maofeng Tea’. In the Qing Dynasty, Huangshan Maofeng was selected as tribute tea due to its excellent quality and was presented to the emperor to enjoy. This greatly increased the popularity of Huangshan Maofeng, making it a high-end tea at the time. Huangshan Maofeng is loved by tea lovers for its unique appearance, elegant aroma, clear broth colour, fresh taste and tender green infused leaf. It is not only a delicious drink but also has high ornamental and cultural value and is an important part of Chinese tea culture.

Huangshan Maofeng Tea Details:

Product name: Huangshan Maofeng
Ingredients: Fresh tea leaves
Production process: Traditional process
Taste: Full-bodied and sweet
Product: Huangshan, Anhui
Shelf life: 540 days
Total net content: 250 g
Storage: Store in a dry, ventilated place away from direct sunlight, moisture and odours

Huangshan Maofeng Tea Picking:

The best time to pick Huangshan Maofeng tea is usually in the spring, especially around the Qingming Festival, from the end of March to mid-April. During this period, the temperature is moderate, the rain is plentiful, the tea bush grows vigorously, and the quality of the tea is the best. We pick Huangshan Maofeng tea by hand to ensure its integrity and freshness. Hand picking can avoid damage that may be caused by mechanical picking and ensure the quality of the tea. We pick the tea leaves gently to avoid damage. Our Huangshan Maofeng tea is picked according to the one bud, one leaf standard: this is the most common picking standard, where a young leaf and a bud are picked together from the tea bush shoot. This ensures that the tea leaves are fresh and of high quality.

Huangshan Maofeng Tea Production Process:

Huangshan Maofeng tea production is divided into three processes: fixation, rolling and baking.

Fixation: Use a barrel with a diameter of about 50 cm. The temperature of the pot should first be high and then low, that is, about 150-130°C. The amount of leaves added to each pot is 200-250 g for special grades and can be increased to 500-700 g for grades below first grade. After the fresh leaves are put into the pot, the temperature is moderate when you can hear the sound of stir-frying sesame seeds. Stir-fry with one hand, using light gestures, quickly (50–60 times per minute), lifting high (leaves about 20 cm off the surface), spreading out, and skimming to remove any leftover. The degree of fixation requires a proper degree of aging, that is, the texture of the leaves should be soft, the surface should lose its luster, the greenish color should disappear, and the tea aroma should be apparent.

Rolling: For premium and first-grade raw materials, when the fixation is moderate, continue to grasp the leaves a few times in the pan to lightly roll and straighten them. For second- and third-grade raw materials, after the fixation, remove the heat quickly and lightly roll for 1–2 minutes so that the leaves curl slightly into strips. When rolling, the speed should also be slow, the pressure should be light, and the leaves should be shaken while rolling to keep them intact, with the white buds showing and a greenish colour.

Roasting: Divided into initial roasting and full roasting. For initial roasting, each Fixation pan is equipped with four roasting baskets. The fire temperature starts high and then decreases. The first roasting basket is lit with bright charcoal fire, with a roasting top temperature of over 90°C. The temperature of the next three baskets is lowered in turn to about 80°C, 70°C and 60°C. The tea leaves are turned while roasting, and the roasting top is moved in sequence. At the end of the initial drying, the moisture content of the tea leaves is about 15%. During the initial drying process, the leaves should be turned frequently, spread evenly, handled gently, and the fire temperature should be stable. After the initial drying is complete, the tea leaves should be placed in a winnow basket and allowed to cool for 30 minutes to promote the even redistribution of water within the leaves. When the initial drying leaves have 8 to 10 drying times, they should be dried together for a full drying. The temperature for the second drying is about 60°C. The tea leaves are dried slowly over a low heat until they are completely dry. After sorting out any impurities, the tea is dried again to enhance the development of the tea aroma. While still hot, the tea is packed into metal canisters and stored with the canisters sealed.

Huangshan Maofeng Tea Brewing Method:

1. Proportion: The weight ratio of tea to water is 1:80. A common white porcelain cup can hold 3 grams of tea leaves. A regular glass cup can hold 2 grams.
2. Water temperature: Brew Huangshan Maofeng with 80°C-90°C boiling water to make the tea bright green, with a pure aroma and a sweet taste.
3. Time: After putting Huangshan Maofeng in the cup, pour in a small amount of boiling water to cover the tea leaves, then cover the cup for about 3 minutes. Then add boiling water to about 70-80% full, and drink while still hot. At this time, 55% of the tea's contents have leached out, the aroma is normal, and the tea is best.
4. Frequency: A cup of tea is generally brewed 3 to 4 times. When drinking tea, generally when there is 1/3 of the tea left in the cup, you should add boiling water, which will maintain the appropriate concentration of the tea.

Huangshan Maofeng Tea Characteristics:

Elegant aroma: Huangshan Maofeng tea releases a fresh orchid or bean fragrance after brewing, with an elegant, long-lasting aroma that is pleasing to the senses
Clear broth: The colour of the tea broth after brewing is bright, young green, and clear, with no turbidity.

Even colour: The colour of the Huangshan Maofeng tea broth is even and consistent, giving it a visual appeal.
Delicate taste: The tea broth has a delicate, smooth taste that gives a comfortable feeling.

Infused leaf: The colour of the infused leaf is bright green, and the leaves are intact and soft, without signs of breaking or hardening.

Strong resistance to brewing: Huangshan Maofeng has very good resistance to brewing and can be brewed many times in succession, maintaining a good aroma and flavour each time.

Huangshan Maofeng Tea Benefits:

Antibacterial and bacteriostatic effects: The tea polyphenols and tannins in tea act on bacteria, coagulating their proteins and killing them.

Diuretic effect: The caffeine and theophylline in tea have a diuretic effect and are used to treat edema and hydatid tumors. The detoxifying and diuretic effects of green tea syrup can be used to treat acute jaundice hepatitis.

Weight loss effect: The caffeine, inositol, folic acid, pantothenic acid, and aromatic substances in tea are a variety of compounds that can regulate fat metabolism and have a good decomposing effect on proteins and fats. Tea polyphenols and vitamin C can lower cholesterol and blood lipids, so drinking tea can help you lose weight

Beauty and skin care: Tea polyphenols are water-soluble substances that can be used to wash the face to remove oil, close pores, disinfect, sterilise, resist skin ageing, and reduce the damage to the skin caused by ultraviolet radiation in sunlight.